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how to make chipotle prawn and guacamole rice paper wraps

September 12, 2012

I get a bit eclectic with this recipe and mix Asian with Mexican cuisines. I like to do that sometimes. I have made roast chicken and avo Vietnamese rolls before which I wrapped in crunchy cos lettuce with an anchovy-spring-onion-mayo dressing. The were rather nice.

Rice paper is very neutral in flavour so serves as good ‘carrier to wrap a variety of food. Summer is around the corner and I didn’t want anything bready.

The other reason I made this recipe is because I had an abundance of avocado’s that needed to be eaten. In season, what better way than to knock a quick and easy rustic gaucamole.

Mildly obsessed with chipotle, I cooked these fabulous sustainable tiger prawns in a simple marinade and pan fried with lime juice.

To make this marinade, I mashed up a chipotle chilli and added about one tablespoon of the adobo sauce it came in until I got a smoothish paste. I did this in the pestle and mortar. I then tossed the deveined, de headed and cleaned prawns in this sauce and allowed them to marinate for a while. The longer the better. * place the prawns in a plastic bag to coat with the marinade.

I made the gaucamole by simply smashing about three avos, adding chopped coriander (cilantro), finely sliced spring onions, chopped pickled jalapeno chillies (as much as you like) and adding salt and lime juice. Taste as you go and mix it up to your own taste. I like it green and rather chunky which gives the gaucamole texture and bite.

Heat a couple of tablespoons of sunflower or canola oil in a frying pan and fry the prawns quickly, turning them, until they turn pink and golden on the outside. If you don’t feel like going to all the trouble to make the wraps, the prawns are delicious on their own or with the guacamole.

Set aside and generously spritz with fresh lime juice and a sprinkle of sea salt flakes.

I also finely sliced cucumber into julienne strips as I wanted more crunch, and assembled the wraps by adding all three of these elements and then rolling them up.

I love the way you light your pictures, it makes the ingredients fresh and vivid. Its really inspiring me to take much better food pictures myself. Its natural lighting, if i’m not mistaken or do you cook outside hehe 🙂

Black tiger prawns (shrimp) have earned the Monterey Bay Aquarium Seafood Watch’s “AVOID” label. Most imported farmed shrimp comes from farms that pose a risk of the spread of disease, the escape and establishment of non-native shrimp, pollution and destruction of sensitive habitats. Check the aquarium’s website for good alternatives. There is also a great app to make sustainable choices while shopping and eating out.

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[…] Cook: Enjoy the delicious mix of Asian and Mexican tastes of Chipotle Prawn and Guacamole Rice Paper Wraps from blog Drizzle and Drop. Rice paper wraps are light, easy and rather healthy, plus you can […]

[…] Enjoy the delicious mix of Asian and Mexican tastes of Chipotle Prawn and Guacamole Rice Paper Wraps from blog Drizzle and Drop. Rice paper wraps are light, easy and rather healthy, plus you can […]

[…] Ok, so this screams summer, but so what? There’s about to be a “wintry mix” bomb affecting half the U.S starting in a couple hours. Let’s channel a little sun and sangria with this recipe from Drizzle and Dip. […]